..Molecular understanding of the biology of the developing grain will assist the improvement of yield and quality traits for different environments. High quality transcriptomics is a powerful method to increase this understanding...

Formation of thermally induced aggregates of the soya globulin beta-conglycinin

..The ability of beta-conglycinin to form such distinctive aggregates is discussed in relation to the presence of acidic inserts in certain of the beta-conglycinin subunits, which may play an important role in limiting aggregate length...

..However, our lack of knowledge on this topic makes it difficult to both predict and minimize the impact of processing on allergenicity of foods and provide allergic patients with appropriate advice over what is safe to eat...

Impact of food processing on the structural and allergenic properties of food allergens

..This article reviews recent studies that address one of the major unanswered questions in food allergy research: what attributes of food or food proteins contribute to or enhance food allergenicity?..

..The body of sequence and structural information on allergens and the sequence analysis of whole plant genomes are facilitating the application of bioinformatic approaches to identifying and defining plant allergens...

..These analyses and published data on cumulative threshold doses for soybean suggest that even the most sensitive individuals would need to consume at least 50 g of highly refined oil to experience subjective symptoms...

..Fruits are a major cause of food allergy in adults. Lipid transfer proteins (LTP) are implicated in severe allergic reactions to fruits, but little is known about LTP content in different cultivars...

Phospholipid interactions protect the milk allergen alpha-lactalbumin from proteolysis during in vitro digestion

..Such proteins may play a role determining the ability of the aqueous phase of doughs, as represented by dough liquor, to form an elastic interface lining the bubbles, and hence maintain their integrity during dough proving...